Finely chop the parsley and mint.
Chop the onion very finely. An extra advice: add salt, pepper and cinnamon when you chop the onion and chop the spices with it. The result is an onion-spice mixture.
Finely dice the tomatoes and add to the mint and parsley together with the onions.
To cook the bulgur, pour warm water over it and let it stand briefly. Make sure it doesn't get too soft. The bulgur may be a little "Al Dente". Drain the remaining water and then add the bulgur to the parsley.
Squeeze the lemon.
At the end add lemon juice and olive oil and mix all ingredients together.
- Some lemons give more juice than others. Therefore I would add only half of the lemon juice first and maybe more later. And: don't save on olive oil.
Then try if you like the ratio between acidity and salt.
Serve Taboulé with lettuce leaves.